Slow-cooked smoked veal breast from Pino Maffeo of Restaurant L in Boston, left, and duck breast with celery root slaw from Stewart Woodman of Five, in Minneapolis presented at the Best New Chefs party at the Ritz-Carlton on Saturday, June 17, 2006. Todd
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Cancel EditTodd Heisler, Slow-cooked smoked veal breast from Pino Maffeo of Restaurant L in Boston, left, and duck breast with celery root slaw from Stewart Woodman of Five, in Minneapolis presented at the Best New Chefs party at the Ritz-Carlton on Saturday, June 17, 2006. Todd (06/17/2006), [433597881] . Denver Public Library Digital Collections, accessed 24/03/2025, https://digital.denverlibrary.org/nodes/view/946541